Effect of Fenugreek (Trigonella Foenum Graecum L.) on the Textural Characteristics and Microstructure of Vermicelli from Triticum Durum Wheat Semolina

Studies were carried out on the effect of the substitution of 2.5, 5, 7.5 and 10%
fenugreek seed powder on the textural and quality characteristics of vermicelli. The
stress value increased from0.03–0.037 N/m2, although the stickiness value decreased
from 67–48 g with the increase in fenugreek level, respectively. The data on sensory
quality characteristics of vermicelli showed that there was an improvement in
appearance and strand quality as fenugreek increased.However, at 10% substitution,
the mouthfeel and flavor were affected. Vermicelli with 7.5% fenugreek had the
highest overall quality score of 33 out of 40. The surface scanning electron micrographs
of the raw and cooked control and vermicelli with 7.5% fenugreek showed
that the micrograph of vermicelli containing fenugreek had a somewhat thicker
matrix than the control, and starch granules were enveloped in a coating of
fenugreek gums.